I believe autumn is at least partly responsible for the extra enthusiasm I experience during this time of year, that or the cooler weather which aids with slumber and allows me to stay more energized. Therefore I feel like cooking more, trying new recipes. Does this happen to you?
~I hope you aren’t sick of my speaking of Autumn and the seasonal traditions and go along with it~
{via}
Blog land is bursting at the seams with great ideas and inspiration for all things fall, but there have been a few recipes that were so tempting I thought I’d share them with you.
If you’re going to eat, you know you’ll have to set the table so I’m including some nice table settings too. [I’m a full-service blogger]
{via Party Resources}
We don’t have maple trees in our area but we do have a tree (Liquid Amber) that gives us a show of color, but the branches are very high and it’s not on our property so you can see my dilemma. I wonder if the branches (above) are real or faux?
Let’s start with this delicious Skinny Spiced Latte Recipe from Yummy Mummy Kitchen. Marina nearly ruined my day when she mentioned that the Spiced Pumpkin Latte you get at most coffee houses was 390 calories! It’s not that I have them that often but I didn’t know this calorie fact, they might as well be considered meal-replacement at 390 calories. I know, I know, just order it with non-fat milk. Ugh, not nearly as tasty. So, maybe you will find this to be a delicious, low calorie replacement…I’m going to try them.
{via Yummy Mummy Kitchen}
Skinny Pumpkin Spice Latte :: by Yummy Mummy Kitchen, Marina
Pumpkin Whipped Cream:
makes about 25 (2.5 tablespoon servings)
1/3 cup canned pure pumpkin (not pumpkin pie mix)
1/4 teaspoon pumpkin pie spice
10 ounces TruWhip (available at many grocery stores including Ralphs and Whole Foods)
sprinkles or additional pumpkin pie spice for garnish, optional
Place pumpkin and pumpkin pie spice in the bowl of a mixer. Beat until combined and smooth. My organic canned pumpkin was quite hard and this beating helps it smooth out. Add the whipped topping and beat in just until combined. Transfer to a 11×7 inch baking dish coated with cooking spray. Alternatively an 8-inch or 9×13-inch baking dish could be used. Cover with plastic wrap and keep in the freezer until ready to use.
To make lattes:
8 ounces brewed coffee
1/4 cup warmed low-fat milk (or however much milk you like)
Stevia to taste
Add milk to your coffee and sweeten to taste with Stevia or your favorite sweetener. Top with pumpkin whipped topping from the freezer. Sprinkle with pumpkin pie spice or sprinkles, if desired.
Everyday Occasions by Jenny Steffens Hobick had a soul-warming soup recipe that was hard for me to pass up. She has some delicious soup recipes, and for me, this time of year is ideal for soup and crusty bread and maybe a salad.
Chorizo & Vegetable Cream Soup | Fresh Mozzarella, Tomato & Basil Grilled Cheese
1 pound of chorizo sausage
3 carrots, diced
1 cup of mushrooms, sliced
1/2 small white onion, diced
4 cloves of garlic, diced
1 large can of whole peeled tomatoes, hand crushed with juice
4 cups of chicken broth
1/2 cup of cream
4 cups of fresh spinach
fresh mozzarella
tomato, sliced
fresh basil
baguette, sliced
olive oil
1 clove of garlic, whole
Remove the sausage from its casing and break it up into small/medium pieces. Cook it in a sauté pan on a medium/high heat, rendering some of the fat. Add the carrot, mushrooms and onion and cook until soft, approx. 5-7 minutes. Add garlic. Cook for 1-2 minutes. Add the tomatoes by squeezing them in one at a time. Continue to break them into bite size pieces with the spoon. Add the juice from the can of tomatoes.
Add the chicken broth and cream. Add spinach. Simmer for 10-15 minutes.
Slice the baguette, pile with mozzarella, tomato and basil and top with a second piece of bread. In a skillet, heat 2 tablespoons of olive oil. Cook sandwiches for 3-4 minutes just until they start to brown. Flip and repeat. Rub a raw clove of garlic on the crusty sides of bread.
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I really like the simplicity of the table setting below. The array of interesting colors that pumpkins come in work with almost any decor. I especially like the white baby boo pumpkins.
For our main course, this recipe is from my good friend, Jean. She prepared this dish for a ladies’ luncheon years ago and it continues to be a seasonal favorite. Super easy too. I do not have a photograph of the dish but I promise, it’s really pretty.
Chicken/Wild Rice Casserole
Ingredients
- 6-8 boneless, skinless chicken breasts, cooked
- 3 cups chicken broth
- 1 pound fresh mushrooms, sliced
- ¼ cup butter
- 2 packages Uncle Ben’s White & Wild rice, cooked*
- 1 cup sour cream
- 1 can Cream of Mushroom soup
- ¾ cup Craisins
- 1 cup cashews
Preparation Instructions
Shred cooked chicken breasts, set aside. Melt butter in skillet and cook mushrooms until most of the liquid is absorbed.
*Cook rice according to package directions [omitting the spice packages] using 2 cups of chicken broth and 1 cup water.
Combine soup, sour cream, cashews and Craisins with chicken and rice. Spread in 9” x 13” baking dish and bake at 350° for 30 minutes, or until hot.
{via Stone Gable}
and finally, for dessert…
A site I’ve only recently discovered is one that is guaranteed to provide constant entertainment…talk of the house is written by Kelly. A wife, mother and school teacher, Kelly lives in Georgia and her posts are always informative and fun. She recently posted her family recipe for Apple Cake. I plan to bake it this weekend but visit HERE for some mouth-watering pictures to entice. {I cannot figure out how to copy a picture from her site so you’ll have to visit, but you won’t regret it}.
Fresh Apple Cake:
3 c. all-purpose flour
1 tsp. soda
1 tsp. salt
1 tsp. cloves
1 tsp. nutmeg
1 ¼ c. oil
3 eggs
1 tsp. vanilla
2 c. sugar
1 c. chopped pecans
3 c. freshly shredded apples
Grease and flour a tube or Bundt cake pan. Preheat oven to 325 degrees. Sift together the flour, soda, salt, cloves, nutmeg and cinnamon into a large mixing bowl. In a small bowl whisk the eggs together. Then whisk the oil in with the eggs. Pour the eggs and oil mixture into the sifted flour mix. Beat to mix well. Beat in the sugar and the vanilla. Stir in the apples and the pecans. Pour all into the greased pan, and bake for 1 hour and 10 minutes. Cool only a few minutes, then turn out on your cake stand.
Icing:
½ stick butter
2 Tbsp. milk
½ cup brown sugar
½ tsp. vanilla
Place all ingredients in a medium pot on the stove. Bring to a boil, and boil for 2 minutes. Brush, or pour, on to the warm cake.
Serve with whipped cream.
{via Party Resources}
Those of you who can’t quite give up summer could set the table with a nautical theme and sunflowers. A great blending of a season ending (the nautical) and a season that’s arriving (the fall colors of a sunflower).
{via Hampton Hostess}
Are you cooking more now that the weather has cooled? Share any easy recipes you have tried with me, I’d love to hear from you.
I’m joining the party over at Centsational Girl, seasonal foods, yummy.
